Asparagus crab soup

Serves: 6
Preparation time: 10 mins
Cooking time: about 25 mins

Ingredients
1.5 liters broth
200g (7 oz) crab meat
3 eggs
300g (10 oz) fresh asparagus (or 200g/7oz canned asparagus)
2 tablespoons cornstarch
3 teaspoons stock granules or 3 bouillon cubes (optional)
1 teaspoon ground pepper
1 tablespoon cooking oil
2 cloves garlic, bruised
1 tablespoon browned shallots
3 sprigs scallions, minced
5 sprigs cilantro
Pinch of salt

Recipe
Cut canned asparagus into 1 inch lengths (or peel fresh asparagus, cook until it is soft and cut into pieces).

Heat a skillet, add a tablespon of cooking oil. When the oil is just hot, drop 2 bruised cloves of garlic to brown. Then, add crab meat and stir quickly, add a teaspoon of stock granules.

Boil the broth, add crab meat and cook for 10 minutes. Add asparagus, continue cooking for 5 minutes. Add stock granules and a little salt. Season the mixture depending on your taste.

Beat eggs, pour them gradually into the soup. Stir the mixture regularly while pouring eggs. Cook for about 2 minutes. Stir cornstarch with ½ bowl of water, add this mixture to the soup so that the soup turns biscid. Bring to a boil, add minced scallions.

Remove the pot from heat. Ladle the soup out into bowls. Scatter browned shallots, cilantro leaves and pepper on to for seasoning and garnishing.